Mini Strawberry Cheesecake Tacos Recipe



  • 5 8 inch Tortillas about 20 rounds
  • 1 cup graham cracker crumbs
  • 1/4 cup butter melted
  • 1 cup strawberries chopped
  • 1/4 cup sugar
  • 2 tsp water
  • 1 tbsp corn starch
  • 1 tbsp cold water
  • 1 cup heavy cream
  • 1 cup cream cheese softened
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • 1/4 cup powdered


Pre-heat oven to 400F.

Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells.

Dip each into melted butter then coats in graham cracker crumbs.

Flip a muffin tin upside down.

Place the tortilla pieces in between muffin cups.

Bake 10 minutes until just golden brown. Let cool in pan.

Make the strawberry Filling:

In a small pot pour water, add sugar and strawberries.

Bring to a boil and reduce to a simmer to soften the strawberries.

Dissolve cornstarch in water and pour it into the strawberry mix and bring it to a boil, stirring constantly (mixture will be slightly chunky).

Remove to cool completely.

Beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes, using medium speed, until it thickens.

Chill in the fridge for 30 minutes.

Transfer to a piping bag.

Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling.

Sprinkle with additional graham cracker crumbs, optional

Credit: khoobsuratworld

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